Broccoli Balls with Creamy Beetroot Puree
EXECUTION TIME 40 MINUTES / SERVINGS 4 / DIFFICULTY LEVEL: 2/5
Ingredients
For the broccoli balls:
100 g rovica (weighed raw)
5 broccoli florets
6 tbsp oat flakes
2 tbsp amaranth pop
3 tbsp Pistachio Butter
1/2 tsp garlic powder
1 tbsp salt (optional)
For the puree:
4 medium potatoes
1 small beetroot
1/4 fl. vegetable milk
40 g Cashew Butter
2 tbsp nutritional yeast
1 teaspoon salt (optional)
INSTRUCTIONS
For the Broccoli Balls:
- Boil the rovitsa and drain it very well, to remove all its liquids.
- Transfer it to a food processor, add the broccoli florets, oat flakes, garlic powder, salt and blend until smooth.
- Transfer to a bowl and add the Pistachio Butter, the amaranth pops and mix.
- Put in the fridge for about half an hour and let them harden.
- Put non-stick paper on a baking tray, shape into small balls and spread them on the baking tray.
- Bake for 20 minutes, approximately in a preheated oven at 180 degrees with air.
For the Puree:
- Boil the potatoes and the beet until they are soft.
- Add milk, nutritional yeast, cashew butter, salt and mash with a blender until creamy. We can mash by hand, with the mash tool.
- Serve with our super nutritious broccoli-balls, with puree and our favorite colorful salad!
Wild Souls X Veggie Shark
